Ingredients
6
6 servings
- •5.5 cups water
- •1 tablespoon chicken bouillon granules
- •4 skinless, boneless chicken breast halves
- •1 green bell pepper, diced
- •1 (16 ounce) package yellow rice
- •0.25 cup olive oil
- •1 pinch ground black pepper
- •1 pinch poultry seasoning, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
- Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast on top of rice; season with black pepper and poultry seasoning.
- Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutritional Facts
Per 6 servings
- Calories: 427
- Carbohydrate: 59g
- Fat: 11g
- Fiber: 0g
- Protein: 23g
- Sugar: 2g
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